SERVES – FOUR

PREP TME – 10MINS

COOK TIME – 25MINS

NOTES – CAN SUBSTITUTE HALOUMI FOR CRISPY CHICKPEAS OR RYE SOURDOUGH BREAD

INGREDIENTS

  • 2 tsps coconut oil
  • 3 garlic cloves, crushed
  • 750ml vegetable stock
  • 2 medium white potatoes, cubed
  • 1/2 large cauliflower, roughly chopped and cubed
  • 2 zucchinis, thickly sliced
  • 2 carrots, thickly sliced
  • 3 tsps ground turmeric
  • 400ml light coconut cream
  • 180g block haloumi cheese, cubed
  • salt & pepper

METHOD

  1. Melt half of the coconut oil in a large saucepan over a medium-high heat, add the garlic and saute for 1-2mins until golden but not burnt.
  2. Add the stock, vegetables and turmeric, mix to combine and bring to a simmer. Cook, covered for approx. 20mins or until the vegetables are soft.
  3. Remove the saucepan from the heat, then use a stick blender to blend until smooth.
  4. Pour the soup back into the saucepan and stir through the coconut cream. Divide soup among bowls and set aside.
  5. Meanwhile, melt the remaining coconut oil in a frying pan, cook the haloumi for a few minutes until golden, then serve haloumi on top of the soup. Season and enjoy!

 

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